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Chicken Pot Pie

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A warm, hearty chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky pie crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast Can substitute with cooked rotisserie chicken.
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 pieces pie crusts

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, cook the chicken over medium heat until no longer pink, then set aside.
  3. In the same skillet, melt the butter. Sauté the chopped onions, diced carrots, celery, and peas until they are tender.
  4. Stir in the flour and cook for 1-2 minutes, allowing it to blend.
  5. Gradually pour in the chicken broth and milk, stirring until the mixture thickens.
  6. Return the cooked chicken to the skillet, seasoning with salt, black pepper, garlic powder, and thyme.
  7. Pour the filling into one of the pie crusts and cover it with the second crust.
  8. Cut slits in the top crust to allow steam to escape during baking.
Baking
  1. Bake for 30-35 minutes, or until the crust is golden brown.
  2. Let it cool for a few minutes before serving to let the flavors meld.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g

Notes

For best results, consider pairing it with a light side salad or homemade cranberry sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze them before baking.
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